RU2693300C1 - Method for production of crispy fruit-and-berry snacks - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for production of crispy fruity and berry snacks. Method for production of crispy fruity and berry snacks envisages raw materials sorting, washing, cleaning, cutting of raw materials into slices with thickness from 2 to 10 mm and maintenance in aqueous solution of molasses starch with concentration of 25–45 % at temperature (+5)–(+10) °C for 4.0–6.0 hours. Then raw materials are removed from solution, excess moisture is removed by free flowing and dried on air for 5–10 minutes. Then it is subjected to freezing during 20–24 hours at temperature of (-25)–(-26) °C, followed by roasting under vacuum of 0.09 MPa at vegetable oil temperature of 80–95 °C to moisture content of 2–8 %. Excess vegetable oil is removed by centrifugation at 350–400 rpm until its content is from 3 to 35 %. Produced crunchy fruit-and-berry snacks are produced with consistency of chips. As initial fruit-and-berry raw materials one uses fruit or berries, for example, apples, pears, quinces, papayas, apricots, peaches, plums, dates, avocado, pitaya, guava, mango, rambutan, strawberries (wild strawberries), banana, pineapple, kiwi fruit, jackfruit, lemon, tangerine, orange, pomelo.

EFFECT: proposed method for production of crispy fruity and berry snacks ensures production of a product with high content of vitamins and mineral substances, good organoleptic indices inherent to natural fruits and berries and prolonged storage life.

1 cl, 3 dwg, 3 tbl

Description

The technical field to which the invention relates.

The invention relates to the food industry, in particular to a method for the production of crunchy fruit snacks, and can be used to produce food from fruits and berries, the consistency of chips.

The level of technology

A known method for the production of food from Malay apples, providing for their preparation, cutting, convective drying to intermediate humidity, holding under pressure, providing a liquid phase state of water when heated to a temperature not lower than 100 ° C, pressure drop to atmospheric, drying in the microwave field to achieve a solids content of at least 85% and packing in a package of polymer or composite material in an oxygen-free environment.

In the method, immediately prior to packaging, flavoring additives are introduced into the product (see US Pat. RU No. 2409221, IPC A23L 1/00, publ. 01/20/2011).

The disadvantage of this method is the low quality of the dessert product, namely the low content of vitamins and trace elements, due to the high temperature of drying.

A known method for the production of food from grapes, providing for its preparation, convective drying to intermediate moisture, exposure under pressure when heated to a temperature not lower than 100 ° C, pressure relief to atmospheric, drying in the microwave field until the solids content is at least 85% and packing in plastic or composite material packaging in an oxygen-free environment.

In the method, immediately prior to packaging, flavoring additives are introduced into the product (see US Pat. RU No. 2409266, IPC A23L 1/212, published on 01/20/2011).

There is a method of processing vegetable raw materials for fruit snacks, characterized by integrated waste-free processing of vitamin vegetable raw materials: garden strawberry fruits, honeysuckle, apple, rowan, viburnum and chokeberry for fruit, designed for fast and healthy nutrition, consisting in sorting, washing, cutting and drying fruits and berries in the dryer IFC (infrared dryer) to a residual moisture content of 5-10%, while to improve the taste of snacks from honeysuckle, mountain ash and chokeberry is sweetened prepared fruit sugar heated to the boiling point of the mixture, boiling for 2-3 minutes, separating the syrup from the fruit, drying the fruit to a residual moisture content of 10-15% in the IFC dryer and hermetically packing 25-30 g net bags with a colorful label and information for consumers (see application for invention 2011145634, IPC A23L 1/212, publ. 05/20/2013).

The disadvantage of this method is the low preservation of vitamins and trace elements and shelf life.

There is a method of dehydration of food products, which involves sorting raw materials, washing, cleaning, cutting, blanching, processing crushed raw materials with concentrated sugar syrup under pressure followed by creating a vacuum, processing raw materials with hot edible oil, separating oil and cooling the finished product (see US Pat. No. 4788072, IPC A23L 1/10, published in 1986).

The disadvantage of this method is the complexity of the process, long-term heat treatment of vegetables with a highly concentrated sugar-containing solution.

The closest in technical essence and the achieved positive effect and adopted by the author for the prototype is a method of producing a food product from vegetables including sorting raw materials, washing, cleaning, cutting, blanching, soaking in water solution of flavoring and aromatic ingredients, drying and roasting under vacuum, while , after blanching, the raw material is placed in a water solution of flavoring and aromatic ingredients at a temperature of (+5) - (+15) ° C, incubated for 1.5-2.0 hours, then excess moisture is removed by drying, and before roasting The raw material is subjected to freezing for 20-24 hours at a temperature of (-25 ° C) - (-26 ° C), followed by cold roasting under a vacuum of 0.09 MPa, at a temperature of vegetable oil 60-100 ° C to a moisture content of 5- 10% and removal of excess vegetable oil by centrifuging to its content from 3 to 20%.

In the method, as a water solution, flavoring and aromatic ingredients, use either salt solutions with aromatic ingredients or sugar-containing solutions with aromatic ingredients.

In the method, the food product is made from vegetables with a consistency of chips (see US Pat. RU No. 2529906, IPC A23L 1/212, AV23B 7/02, publ. 10.10.2014).

The disadvantage of this method is the low preservation of vitamins and microelements.

DISCLOSURE OF INVENTION

The task of the invention is to develop a method for the production of crisp fruit and berry snacks with high intact content of vitamins and minerals and good organoleptic characteristics characteristic of natural fruits and berries, without foreign smells and flavors, fragile, crumbly, crunchy, porous product that retains its original shape cutting and volume, with the exception of carcinogenic substances, due to cold roasting under vacuum at a temperature of vegetable oil 80-95 ° C, increasing Storage rock.

The technical result, which can be achieved using the present invention, is reduced to a high content of vitamins and minerals, good organoleptic characteristics characteristic of natural fruits and berries, increase shelf life.

The technical result is achieved using the method of production of crisp fruit and berry snacks, characterized by the fact that sorting raw materials, washing, cleaning, cutting raw materials into slices from 2 to 10 mm thick and aging in aqueous solution of starch syrup with a concentration of 25-45% at a temperature (+5) - (+10) ° C for 4.0-6.0 h, then the raw material is removed from the solution, remove excess moisture by free draining and dried in air for 5-10 minutes, then subjected to freezing in for 20-24 hours at a temperature of (-25 ° C) - (-26 ° C), then impl stvlyayut frying under the influence of vacuum of 0.09 MPa at a temperature of vegetable oil 80-95 ° C to a moisture content of 2-8%, followed by removing excess oil by centrifuging at 350-400 rev / min until its content of 3 to 35%.

In the way of crunchy fruit snacks are made consistency of chips.

Thus, the preservation of vitamins and microelements with high organoleptic characteristics is achieved due to the fact that they extract the raw material in a water solution of flavoring and aromatic ingredients, which use a water solution of starch syrup with a concentration of 25-45%, at a temperature of (+5) - (+10) ° C, incubated for 4.0-6.0 h, then the raw materials in the form of slices are removed from the solution, the excess moisture is removed by free draining for 5-10 minutes, and before frying the raw materials in the form of slices are subjected to freezing within 20-24 hours and temperature (-25 ° C) - (-26 ° C) followed by cold frying under the influence of a vacuum of 0.09 MPa, for example, in a vacuum fryer, at a temperature of vegetable oil 80-95 ° C to a moisture content of 2-8% and removing excess of vegetable oil by centrifuging at 350-400 rpm until its content is from 3 to 35%, thus, low roasting temperature allows you to keep a high percentage of useful vitamins and microelements in the product to quickly remove moisture from the product, keep the finished product in its original volume, the shape and color, with the product getting crispy, brittle and highly organoleptic, with vacuum roasting technology, removing vegetable oil after roasting by centrifuging allows to obtain a product with an oil content of 3-35%, which is much lower than the oil content in chips prepared using the classical method of roasting, which is 40 -45%, as well as this method eliminates the possibility of formation of carcinogenic substances, which are formed during classical frying.

It is known that, in terms of their usefulness, frozen fruits and berries are practically not inferior to fresh ones, this is the best way to preserve food, in which no preservatives or other additives are used. Fruits and berries are usually subjected to shock freezing - the rapid effects of low temperatures, reaching minus 25-26 ° C, which also very quickly fetters the fruits, and the water contained in the cells does not have time to organize into large ice crystals that destroy the cell walls. As a result, they remain intact, and the product keeps form when defrosting (see Frozen Vegetables, http://gazeta.aif.ru//online/health/500/0401).

It is also known that any fruit and berries can be cooked sous vide (in vacuum), the advantages of the vacuum cooking method include the “unique taste of dishes”: the food becomes tender and melts in the mouth, preserves the natural taste because it is cooked in its own juice and not amenable to oxidation, while products prepared according to the sous vide method (in vacuum) retain important nutrients, such as, for example, flavonoids (natural antioxidants), carotenoids contained in fruits and berries, pectin, a substance that can be removed from the body and heavy metals, as it forms complexes with heavy and radioactive elements, while usually these nutrients evaporate or dissolve in the liquid during frying or cooking (see Cooking Technology in Vacuum. http // domyhoz.ru / kulinariya / 18211.05.2013), while as a water solution of flavoring and aromatic ingredients, use a starch syrup water solution with a concentration of 25-45%, according to GOST 32902 - 2014 “Starch and starch products. The terms and definitions of "treacle" refers to the so-called "starch products", that is, products that are produced from starch and are defined as follows: starch syrup is a purified and concentrated syrup of different carbohydrate composition, obtained by partial hydrolysis of starch. Starch syrup can be of 7 types: low sugar, caramel, maltose, high altose, malt maltose, high sugar, dry, and the caramel syrup is also divided into acidic and enzymatic, which is based on the method for producing molasses. Different types of molasses are different in carbohydrate composition, and also in form - liquid or powdery. In the method of production of crispy fruit and berry snacks, low-sugar and maltose starch syrup is used, while low-sugar starch syrup has: carbohydrates and composition: GE 26-35%; form: liquid; properties: high viscosity, binder active, anticrystallization properties, stabilization of foams and emulsions, low hygroscopicity, low sweetness, soft taste. Maltose syrup has: carbohydrates and composition: contains 35-65% maltose. Maltose and maltotriosis predominate; form: liquid; Properties: contains a large amount of fermentable sugars, moderate sweetness, thermal and chemical resistance, low tendency to crystallization, high osmotic pressure, high microbiological resistance. Amino acids, enzymes go into the load of any molasses, if the energy value of the product is in sugars, then its benefits are there, while a number of amino acids support the immune system, others improve memory and skin condition, tyrosine, which is part of the molasses, relieves depression. Molasses enzymes are high-molecular substances, their nature is proteinaceous. In the body, compounds accelerate biochemical processes. Enzymes are not able to replace each other, are aimed at a limited range of substances, so that the body needs each of 3000 enzymes known to science - this is the official name of enzymes. In general, the composition of the syrup improves the organoleptic parameters of the products. Starch syrup is successfully used in the confectionery, canning and bakery industries to prevent sugar crystallization, lower the freezing temperature of dairy products, improve taste and aroma, increase the water-holding properties of products, preservative properties, and lengthen the shelf life of products.

The essence of the method of production of crispy fruit snacks is as follows.

As a source of fruit and berry raw materials, use fruits and berries, for example, from the group with seed chambers - these are apples or pears or quince or papaya, etc .; from the group with a stone - it is apricot or peaches or plum or dates or avocado or pitahaya or guava or mango or rambutan, etc .; from the seedless group - it is strawberry (strawberry) or banana or pineapple or kiwi or jackfruit, etc .; from the group of citrus fruits - it is a lemon or mandarin or orange or pomelo, etc., each type of raw material is respectively sorted separately, washed, cleaned, the cores (stones) are cut into slices, or slices, or straw, or cubes, depending on the raw materials and the desired shape of the finished product is from 2 to 10 mm thick, then the raw material is transferred into a container with a cold starch syrup aqueous solution at a temperature of (+5) - (+10) ° C, without adding salt with a concentration of 25-45%, maintained for 4 , 0-6.0 h, to give the product a more pronounced taste The composition and concentration of the solutions depends on the feedstock and the desired taste of the finished product, followed by removing from the solution and removing excess moisture, for example, putting it on the grids, after which free flow, the raw material is left on the grids for 5-10 minutes for easy drying, then the raw materials are sorted, put on trays in a single layer and placed in a freezer, where they are kept for 20-24 hours at a temperature of (-25 ° C) - (-26 ° C), the frozen raw material is removed and fried by cold roasting under exposure to va 0.09 MPa, for example, in a vacuum fryer, for example, for 40-45 minutes at a slice thickness of 2-4 mm and for 50-55 minutes at a slice thickness of 5-10 mm at a temperature of vegetable oil 80-95 ° C to a moisture content of 2–8%, followed by removal of excess vegetable oil by centrifuging at 350–400 rpm until its content is from 3 to 35%, packed in plastic or composite material in an oxygen-free environment.

Brief description of drawings and other materials

FIG. 1 given the method of production of crispy fruit snacks, organoleptic characteristics, table 1.

FIG. 2 - the same, the content of vitamins and minerals, table 2.

FIG. 3 - the same, physical and chemical indicators, table 3.

The implementation of the invention

Examples of specific performance of the method of production of crispy fruit and berry snacks.

For the preparation of crispy fruit and berry snacks, fruits and berries are used, for example, from the seed chamber group, such as apples or pears or quince or papaya, etc .; from the group with a stone - it is apricot or peaches or plum or dates or avocado or pitahaya or guava or mango or rambutan, etc .; from the seedless group - it is strawberry (strawberry) or banana or pineapple or kiwi or jackfruit, etc .; from the group of citrus fruits - it is a lemon or mandarin or orange or pomelo, etc., the roasting time of which depends on the raw material, humidity and thickness of the slices. Fruit and berry snacks contain vitamins such as B ₁ , B ₂ , PP, C, and other minerals: potassium, calcium, magnesium, phosphorus, iron, but their amount is less than in fresh fruits (see Chemical composition of food products. Book 1 / Edited by IM Skurikhin, MN Volgarev - 2nd ed., Revised and extra - M .: Agropromizdat, 1987. - 223 p.). The caloric content of snacks is about 250 kcal per 100 g (see Chemical composition of Russian food products: A Handbook / Ed. By IM Skurikhin, VA Tutelyan. - M .: DeLi print, 2002. - 236 p.) The main advantage of snacks is a long shelf life, as well as the fact that their storage does not require maintaining a certain temperature. Evaluation of the quality of the product is carried out by organoleptic indicators: appearance and form, smell and taste, color and physico-chemical parameters: mass fraction of dry substances and the presence of metal-magnetic impurities. The quality of the product is evaluated for compliance with: GOST R ISO 3972-2014 “Organoleptic analysis. Methodology. The method of study of taste sensitivity "; GOST R 32896-2-14 Dried fruits. General technical conditions. URL: http://vsegost.com/Catalog/10/10895.shtml .; GOST P 28502-90 “Dried pome fruits. Technical conditions. URL: http://vsegost.com/Catalog/51/5166.shtml .; Artemenko AP, Matushkina EB Examination of the quality of bananas // Youth and Science. 2014. №1. Examples are presented in the production method of crispy fruit and berry snacks from the seed chamber group - these are apples; from the group with a stone - it is apricot; from the pitted group - this is strawberry (strawberry); from the group of citrus - is mandarin.

Example 1. Raw materials: apples, apricots, strawberries (strawberries), mandarin, each type, respectively, separately - sorted, washed, peeled, cut into slices or slices or straws or cubes, depending on the desired shape of the finished product 2 mm thick these are apples, apricot and 5 mm are strawberries (strawberries) and tangerine, then the raw materials are transferred to a cold container at a temperature of + 17 ° C with an aqueous solution of starch syrup with a concentration of 20%, without adding salt, kept for 3.0 h for giving the product a more pronounced taste, The composition and concentration of the solutions depends on the feedstock and the desired taste of the finished product, followed by removing from the solution and removing excess moisture by free flowing for 4 minutes, for example, spilling on the grids, after draining which, the raw materials are left on the nets in for 2 minutes for easy drying, then the raw materials are sorted, put on trays in one layer and placed in a freezer, where they are kept for 18 hours at a temperature (-20 ° C), the frozen raw material is removed and fried by frying under cold water. using a vacuum of 0.09 MPa, for example, in a vacuum fryer, for 35 minutes at a slice thickness of 2 mm, and for 45 minutes at a slice thickness of 5 mm at a vegetable oil temperature of 75 ° C to a moisture content of 4% oil by centrifuging at 350-400 rpm until its content is 38%, packed in a plastic or composite material package in an oxygen-free environment.

Result: Fruit and berry snack obtained from apple, apricot, strawberry (strawberry) and mandarin, respectively, separately the consistency of chips, does not fully correspond to the organoleptic characteristics, namely: the appearance does not match the shape of the cutting: edges are wrapped, the skin is damaged, on the break visible porosity with an admixture of oil, taste, color and smell uncharacteristic for the color of natural apple, apricot, strawberry (strawberry), mandarin, respectively, and the content of vitamins and minerals in the finished product is low, t As the parameters of the production method are low, the organoleptic characteristics do not correspond to GOST.

Example 2. Carried out similarly to example 1, but the method of production of crunchy fruit snacks is carried out with the following parameters: cut into slices or slices or straws or cubes, depending on the desired shape of the finished product with a thickness of 2 mm are apples, apricot and 5 mm is strawberries (strawberries) and mandarin, then the raw materials are transferred into a container with a cold water at (+5) ° C with a water solution of starch syrup with a concentration of 25%, without adding salt, kept for 4.0 h to give the product more pronounced taste, with after blowing out of the solution and removing the excess moisture by free flowing for 5 minutes, for example, by laying on the grids, after draining which, the raw material is left on the grids for 4 minutes for easy drying, then the raw material is sorted, put on trays in one layer and placed in the freezer, where they are kept for 20 hours at a temperature (-25 ° C), the frozen raw materials are taken out and fried by frying under the influence of a vacuum of 0.09 MPa, for example, in a vacuum fryer, for 40 minutes at a slice thickness of 2 mm, and for 50 m n at a slice thickness of 5 mm at a vegetable oil temperature of 80 ° C to a moisture content of 2%, with subsequent removal of excess vegetable oil by centrifuging at 350-400 rpm to its content of 20%, packed in a plastic or composite material in an oxygen-free environment .

Result: Fruit and berry snack, obtained from apple, apricot, strawberry (strawberry) and tangerine, respectively, separately the consistency of chips, fully corresponds to the organoleptic characteristics, namely: the appearance corresponds to the shape of the cut, which retains the surface, rough to the touch, the edges are even, oval, the peel is intact, the fracture shows porosity without oil, the color characteristic of the color of natural apple, apricot, strawberry (strawberry), tangerine, respectively, without external color defects, cous and odor characteristic of natural, listed above, fruits and berries, the content of vitamins and minerals in the final product is high, since the parameters of the production process are sufficient to obtain high organoleptic parameters corresponding GOST.

Example 3. Carried out similarly to example 1, but the method of production of crispy fruit snacks is carried out with the following parameters: cut into slices or slices or straws or cubes, depending on the desired shape of the finished product with a thickness of 4 mm are apples, apricot and 6 mm is strawberries (strawberries) and tangerine, then the raw materials are transferred into a container with a cold at (+10) ° C water solution of starch syrup with a concentration of 35%, without adding salt, kept for 5.0 h to make the product more pronounced taste, where The composition and concentration of the solutions depends on the feedstock and the desired taste of the finished product, followed by removing from the solution and removing excess moisture by free flowing, for example, putting it on the grids, after draining which, the raw material is left on the grids for 4 minutes for easy drying, then the raw material sorted, transferred to trays in a single layer and placed in a freezer, where they are kept for 22 hours at a temperature (-25.5 ° C), frozen materials are removed and fried by cold frying under the influence of a vacuum of 0.09 MPa, n For example, in a vacuum fryer, for 43 minutes at a slice thickness of 4 mm, and for 53 minutes at a slice thickness of 7 mm at a vegetable oil temperature of 90 ° C to a minimum moisture content of 7%, which is determined after roasting, with subsequent removal of excess vegetable oil by centrifuging at 350-400 rpm until its content is 30%, packed in a plastic or composite material package in an oxygen-free environment.

Result: Fruit and berry snack obtained from apple, apricot, strawberry (strawberry) and mandarin, respectively, separately the consistency of chips, as well as in example 2, fully corresponds to the organoleptic characteristics, namely: the appearance corresponds to the shape of the cut, which retains the shape and volume, rough to the touch surface, the edges are smooth, oval, the peel is intact, the fracture shows porosity without oil, the color is characteristic of the color of natural apple, apricot, strawberry (strawberry), tangerine, respectively, without their color defects, taste and odor characteristic of natural, listed above, fruits and berries, the content of vitamins and minerals in the final product is high, since the parameters of the production process are sufficient to obtain high organoleptic parameters corresponding GOST.

Example 4. Carried out similarly to example 1, but the method of production of crunchy fruit snacks is carried out with the following parameters: cut into slices or slices or straws or cubes, depending on the desired shape of the finished product 5 mm thick - these are apples, apricot and 8 mm - this strawberries (strawberries) and tangerine, then the raw materials are transferred into a container with a cold at (+15) ° C water solution of starch syrup with a concentration of 45%, without adding salt, kept for 6.0 hours to give the product more pronounced taste, where The composition and concentration of the solutions depends on the feedstock and the desired taste of the finished product, followed by removing from the solution and removing excess moisture by free flowing for 5-10 minutes, for example, putting it on the grids, after draining which, the raw material is left on the grids for 7 minutes for easy drying, then the raw materials are sorted, put on trays in a single layer and placed in a freezer, where they are kept for 24 hours at a temperature of (-26 ° C), the frozen raw materials are removed and fried by cold frying. vacuum 0.09 MPa, for example, in a vacuum fryer, for 50 minutes at a slice thickness of 5 mm and 55 minutes at a slice thickness of 10 mm at a vegetable oil temperature of 95 ° C to a moisture content of 8%, followed by removal of excess vegetable oil by centrifuging at 350-400 rpm to its content of 35%, packed in plastic or composite material packaging in an oxygen-free environment.

Result: Fruit and berry snack obtained from apple, apricot, strawberry (strawberry) and mandarin, respectively, separately the consistency of chips, as well as in example 2, 3, fully corresponds to the organoleptic characteristics, namely: the appearance corresponds to the shape of the sliced, which retained shape and volume, rough to the touch surface, the edges are smooth, oval, the skin is intact, the fracture shows porosity without oil, the color characteristic of the color of natural apple, apricot, strawberry (strawberry), tangerine, respectively, without The color defects, taste and smell characteristic of natural, above listed, fruits and berries, and the content of vitamins and minerals in the finished product is high, as the parameters of the production method are sufficient to obtain high organoleptic characteristics corresponding to GOST.

Example 5. Carried out similarly to example 1, but the method of production of crunchy fruit snacks is carried out with the following parameters: cut into slices or slices or straws or cubes, depending on the desired shape of the finished product with a thickness of 12 mm are apples, apricot and 8 mm is strawberries (strawberries) and tangerine, then the raw materials are transferred into a container with a cold at (+18) ° C water solution of starch syrup with a concentration of 50%, without adding salt, kept for 7.0 hours to give the product more pronounced taste, besides The composition and concentration of the solutions depends on the feedstock and the desired taste of the finished product, followed by removing from the solution and removing excess moisture by free flow for 12 minutes, for example, putting it on the grids, after draining which, the raw material is left on the grids for 10 minutes for easy drying, then the raw materials are sorted, put on trays in a single layer and placed in a freezer, where they are kept for 30 hours at a temperature (-30 ° C), the frozen raw materials are removed and fried in a cold roast under the influence vacuum 0.09 MPa, for example, in a vacuum fryer, for 50 minutes at a slice thickness of 5 mm, and for 60 minutes at a slice thickness of 15 mm at a vegetable oil temperature of 98 ° C to a moisture content of 10%, with subsequent removal of excess vegetable oil by centrifuging at 350-400 rpm until its content is 40%, packed in plastic or composite material in an oxygen-free environment.

Result: Fruit and berry snack obtained from apple, apricot, strawberry (strawberry) and mandarin, respectively, separately the consistency of chips, does not fully correspond to the organoleptic characteristics, namely: the appearance does not match the shape of the cutting: edges are wrapped, the skin is damaged, on the break dry hard porosity, due to the high temperature of drying and vegetable oil, the color uncharacteristic of the color of natural apple, apricot, strawberry (strawberry), mandarin, respectively, namely: color with dark brown spots, and vc mustache and odor unusual for natural fruits and berries, and the content of vitamins and minerals in the finished product is low, since the parameters of the production method are high, which is why organoleptic indicators do not correspond to GOST.

Thus, examples 2, 3, and 4 are the most optimal, since they fully correspond to the organoleptic characteristics: appearance and form, smell and taste, color, and physicochemical parameters (see Fig. 3 - Table 3): mass fraction of dry substances and the presence of metal-magnetic impurities (see Fig. 1 - Table. 1; Fig. 2 - Table. 2), while the production of fruit and berry snacks is made on the basis of live fruit, that is, a natural healthy and nutritious product completely ready for use in as a snack between regular meals, p packaged in small portions into convenient packages in an oxygen-free environment from a composite material, polymer-foil-polymer, for example, Mylar, while packaging in a gaseous environment provides better preservation of the product appearance by reducing its mechanical destruction during transportation and storage, and using an oxygen-free medium and combined packaging material provides an increase in the shelf life of the target product, which, when implementing the described technology is 1 year.

The proposed invention in comparison with the prototype and other known technical solutions has the following advantages:

- high content of vitamins and minerals;

- good organoleptic characteristics peculiar to natural fruits and berries, namely, retains the original shape and volume, visible on the fracture porosity without oil impurities, characteristic color for the natural color of the raw material, very fragile, crumbly, crisp, instant in the mouth, without foreign smells and taste, without taste of oil;

- long shelf life.

Claims (2)

1. Method for the production of crispy fruit and berry snacks, characterized in that they sort the raw materials, wash, clean, cut the raw materials into slices from 2 to 10 mm thick and soak in starch syrup aqueous solution in a concentration of 25-45% at a temperature (+5 ° C) - (+ 10 ° C), for 4.0-6.0 h, then the raw material is removed from the solution, remove excess moisture by free draining and dried in air for 5-10 min, then subjected to freezing for 20-24 hours at a temperature of (-25 ° C) - (-26 ° C), followed by roasting under the influence of a vacuum of 0.09 Pa at a temperature of vegetable oil 80-95 ° C to a moisture content of 2-8%, followed by removing excess oil by centrifuging at 350-400 rev / min until its content of 3 to 35%. 2. The method according to p. 1, characterized in that the crunchy fruit and berry snacks are made by the consistency of chips.

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